3,201 magee recipes

Inspired by the fresh peach tart recipe I made a few days ago, yesterday came out this fresh peach and plum tart recipe. This time I used a lot both freshly seasonal peaches and plums, and also made a 11-inch tart to satisfy my fruit tart craving. It came out beautiful and delicious, definitely the kind of dessert that I love to have in summer!

Easy two-ingredient pumpkin ice cream made by stirring canned pumpkin into softened vanilla ice cream. A no-cook fall dessert ready in minutes.

Made with 100% whole wheat flour, these moist chocolate muffins are not only addictively delicious, but they are also good for you.

Non-fat blueberry muffins made with egg whites, skim milk, and zero added oil or butter. Tender low-calorie breakfast muffins that don't taste like deprivation.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Tender banana bread made in the bread machine with applesauce and egg substitute for a lighter, no-fuss loaf perfect for breakfast.

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

A colorful summer salad dressing made with orange juice, honey and poppy seeds. This dressing complements any green salad, fruit and even pork.

Crispy Sri Lankan vegetable fritters made with gram flour, shredded cabbage and carrots, seasoned with garam masala and chili, fried until golden brown.

This healthy and tasty salad is made with assorted grains, fresh apple, celery, bell peppers and dried cranberries, tossed with a light and flavorful vinaigrette.

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Sweet gherkin pickles made the old-fashioned way with a four-day brine and gradual sugar buildup. Crisp, spiced cucumber pickles preserved with cinnamon, allspice, mustard, and clove for the pantry shelf.

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

Made with mostly whole wheat flour and olive oil, these cheddar biscuits still come out very flakey. Cheddar cheese adds some tangy cheesiness. Yum!